For the baked quinoa:Place a induction friendly medium sized roasting dish on the induction top and combine all the ingredients for the quinoa salad along with the water and bring to a simmer over a medium heat. Once simmering reduce the heat and cover with foil and continue to cook until the water has been absorbed and the quinoa is cooked. Dress the salad with the dressing.

For the dressing:Combine all the ingredients and toss through the quinoa salad. For the chicken:In a large mixing bowl combine the olive oil, salt, pepper, turmeric, garlic, ginger, cayenne pepper, lemon zest and parsley before adding the chicken breasts and massaging to marinade for about an hour. Heat a non stick pan over a medium heat before adding the chicken and searing for 4 minutes a side or until the outside is slightly charred and the inside it cooked and tender.